Travel and Wine

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THE LATEST LOCAL TRAVEL DEALS AND GETAWAYS PLUS JOURNEYS AROUND THE GLOBE

The pool at Andaz Scottsdale is now open for guests.

GREAT GETAWAYS

Explore Arizona, Portland, local farms, wines and much more.

Desert Oasis

The latest of the iconic Andaz resorts is now open in Scottsdale.

A definite sense of arrival pervades the Andaz Scottsdale Resort & Spa — entering feels like finding a stunning desert oasis. The contemporary architecture evokes a cool, modern, yet comfortable vibe, with the centerpiece restaurant, bar and terrace overlooking the expansive pool area’s cabanas and outdoor Turquoise Pool Bar. Executive chef Adam Sheff versees the kitchen at the Weft & Warp Art Bar + Kitchen, the resort’s signature restaurant, where small plates and Sonoraninspired flavors inspire the innovative menu. The fare expertly complements the ultra-chic dining room with its elegant bar, open glass-enclosed kitchen, and dedicated chef’s table well-suited to a group tasting adventure. Bungalow-style guest rooms, scattered through the property in clusters of four to six, have interiors conceived by EDG Interior Architecture + Design, recalling the desert’s 1950s art scene with bright colors and folk art. Each room has an outdoor patio for reading and relaxing and is conveniently near a designated parking space. With the on-site spa and luxurious swim area, this is a great getaway spot for Bay Area residents. Situated on nearly 23 acres in Paradise Valley, the property is walking distance from shopping and restaurants and only two miles from Old Town Scottsdale. scottsdale.andaz.hyatt.com NIKKI WOOD

Portlandia

A patina of cool sets the tone of this eco-friendly city whose low-fi enizens — think outdoorsy and stylish with waterproofed souls — share a fine appreciation of single roasters, craft cocktails and farm-to-fork cuisine. ANN WYCOFF

EAT AND DRINK At Pine Street Market food hall, the vendors are some of the city’s best: you can caffeinate on global roast at The Brass Bar by Billy Wilson (of the Barista coffee empire fame), load up on acai bowls and tonic shots at Kure Juice Bar, slurp authentic Japanese ramen at Makurin, savor Korean barbecue at Kim Jong Smokehouse, and sugar-sate on soft-serve ice cream hand-dipped in lavender white chocolate at the WizBangBar. At newcomer Wayfinder Beer in the Central Eastside industrial district, on the sprawling deck you’ll find craft beer connoisseurs imbibing German-style lagers and ales, brewed in-house, paired with wood-fired smoky steaks, chops, ribs and freshly baked pretzels. At pork-centric Hamlet in the Pearl District, locals belly up to the copper bar for hand-carved Iberico jamón, house-made burrata, seasonal pickle plates and compatible pork-friendly sherries. (Ask for the secret drink menu by cocktail guru Ryan Magarian.) Around the corner, sister eatery and urban saloon Oven and Shaker serves up hand-tossed, wood-fired pies like Brussels sprouts and pancetta, along with handcrafted libations like Pineapple Trainwreck, potent with rum, freshly pressed juice and spicy ginger syrup. Another Portland gem, in the Central Eastside, is the Steven Smith Tasting Room, home to smallbatch teas and nitro-infused elixirs on tap like Sparkling Strawberry Honeybush — a glorious blend of rooibos and honeybush infused with whole strawberries and Madagascar vanilla bean. End the evening with a nightcap at speakeasy Pepe Le Moko at the Ace Hotel.

READ Don’t miss a trip to Powell’s City of Books, the flagship three-story mecca with 1 million works, where folks actually wait in line to purchase hardback novels at full price. Ahh Portland, how we love thee.

STAY Art meets hotel at The Nines, downtown’s social hub whose eighth-floor atrium contains midcentury Crayola-colored furniture clusters, eye-catching neon art, bejeweled mannequins and a soaring ceiling. Dine at the on-site Urban Farmer, a rustic steakhouse with locally sourced fare, or enjoy Pan-Asian cuisine on the rooftop at Departure and drink in the views of the Willamette River and Mount Hood. Play billiards in the hotel’s cozy library, lined with 3,000 books, then cocoon in your comfy guest room, glammed up with Tiffany blue hues and dreamy creams.

What’s What?

Demystifying the wonderful world of wines.

There’s a great big ocean of good wine out there and stylistically, it’s all over the map — literally. By sharpening your ability to figure out what you like and why you like it, you can have an easier time buying what you like. Here’s a breakdown of the four most important things to know. DANIELLE BOTROS

BITTER

If you tend to like bitter foods (greens like arugula and watercress), vinegar-based foods (condiments like mustard) and drink your coffee black with no sugar, then you probably also enjoy more tannic wines. Why? Because tannin has a drying, bitter sensation. Think of drinking black tea without milk. It isn’t a flavor, but more of a textural sensation, as tannin comes from the skins, seeds and stems of the grape. Which wines are more tannic? Cabernets, merlots, wines from Northern Italy like Barolos, Barbarescos (Nebbiolo is the grape) and some syrahs.

ACIDIC

Acid is similar texturally. In wines it brings them life, lifts up the flavors, makes them zippy and fresh. We all know what acid in foods is like — anything with lemon, citrus in general, tomatoes, etc. All those tart, tangy foods really get your salivary glands going. Acid is essential in wine but some wines are made to preserve that acid and some are made in such a way that softens it. Think of a light, refreshing, tart sauvignon blanc from New Zealand or the Loire Valley in France versus a fullbodied, creamy, buttery Chardonnay. The way these wines feel on your tongue is very different.

BODY

Another component in wine is body. The way I like to think of body is the difference between skim milk versus whole milk versus heavy cream. The weight of the liquid and mouthfeel — the way it feels in your mouth — is key to understanding your palate. You say to yourself either, “Wow, this wine is rich, heavy, full-bodied and I like it!” or, “Geez, I wish this wine weren’t so strong.” While this term isn’t really used in the industry, one can interpret the criticism as meaning too heavy or too tannic.

AROMAS

When we limit ourselves to words like smooth, dry or sweet, we’re missing out on some more dialed-in adjectives that will inform our wine search. Words like fruity, earthy, spicy and floral help you and the outside world better define your palate and lead you to some interesting finds. So, to summarize, if you’re the kind of person who likes rich, creamy sauces — and frankly, who doesn’t — and you drink four double grande lattes a day, then you probably prefer wines that are richer, and more fullbodied, possibly more oaky, but not too tannic. Or, maybe you just like them all.

Agricultural Adventures

The Sonoma County Farm Trails group invites visitors to experience Blossoms, Bees and Barnyard Babies April 29–30, a self-guided, family-friendly tour that allows participants to map out their own routes, selecting from dozens of locations, for a full weekend of farm-hopping. Adding to the cute factor, expect to see baby bunnies, lambs, chicks, dairy goats, piglets and even water buffalo calves. Other activities include beekeeping demonstrations, farm tours, tastings (honey, cheese, wine, olive oil, jams, juices, etc.), games and crafts for kids, flower arranging, and more. Many farms offer snacks, lunches and picnic sites. The tour and most stops along the trails are free. blossomsbeesbarnyardbabies.com MIMI TOWLE NEW DIGS Soon, Napa will be even more luxurious. Well, sort of soon. A Four Seasons resort is set to open in Calistoga in early 2019, and residential sales are underway. Home prices are starting at $3.5 million but include a huge perk: renowned winemaker Thomas Rivers Brown will be running the onsite winery and vineyard. napaluxury

living.com KASIA PAWLOWSKA